Saj

A convex or slightly domed metal griddle, traditionally set over an open flame, used to cook large, very thin flatbreads that drape over the dome as they bake.

Material & Construction

Steel or cast iron, domed or convex in shape rather than flat, distinguishing it from most other regional griddles.

Traditional Uses

Baking saj bread (markook) and similar paper-thin flatbreads; occasionally used for quick-searing thinly sliced meat or vegetables.

Modern Availability / Equivalents

Widely available through Middle Eastern kitchenware suppliers in both traditional wood-fired and modern gas or electric tabletop versions; a large flat griddle can approximate the cooking surface but not the dome shape.

Care & Maintenance

Season like carbon steel or cast iron — clean while warm, dry thoroughly, and apply a light oil coating between uses.